KALE SEEMS TO INTIMIDATE PEOPLE. Maybe it’s the large dark green leaves and the tough thick stalks that spill over the grocery bins. Whatever the reason, it’s a shame. Leafy kale is one of the most nutritious vegetables around and extremely versatile. This recipe takes a detour from the classic gratin: Brown rice replaces potatoes, and the earthiness of the kale creates a healthy, hearty side dish. You can use any variety of kale in this dish, but my favorite is the dinosaur variety for its full flavor.
Recipe information
Yield
serves 4 to 6 as a side dish
Ingredients
Preparation
Step 1
Preheat the oven to 350˚F. Butter an 8-inch baking dish.
Step 2
Cook the rice according to the package instructions and set aside.
Step 3
Wash the kale, strip the leaves from the stems, and cut the leaves into 1-inch strips. Bring a large pot of salted water to a boil. Blanch the kale for 2 minutes. Drain the kale and rinse to cool, squeezing out excess water. Set aside.
Step 4
Heat the olive oil in a large saucepan over medium-high heat. Add the onion and cook for 4 minutes, or until it begins to brown. Add the chicken stock and boil for 3 minutes, or until the liquid is reduced to less than 1/4 cup. Reduce the heat to medium-low and stir in the milk along with the salt, pepper, nutmeg, rice, and kale. Remove from the heat and stir in the egg, yolk, and 1 1/2 cups of the cheese, mixing thoroughly.
Step 5
Spread the mixture in the baking dish and top with the reserved 1/4 cup cheese and the bread crumbs. Bake for about 40 minutes, or until the gratin is golden brown on top and bubbling around the edges.
Step 6
Serve hot or at room temperature.
Make Ahead
Step 7
The gratin will keep, covered, for up to 5 days in the refrigerator and in the freezer for up to 3 months. Reheat, covered, in a 350°F. oven for 30 to 40 minutes.
